Quinoa crunchies recipe

A great healthy tea-time treat. These cookies are made with quinoa which makes them extra crunchy. Quick and easy to make, the mixture can be made in advance and frozen.

Ingredients

• 60g (2oz) quinoa
• 60g (2oz) cornflour
• 100g (3½oz) rice flour
• 125g (4oz) light muscovado sugar
• ¾ level tsp gluten-free baking powder
• ½ level tsp bicarbonate of soda
• Pinch of salt
• ½-1 level tsp ground cinnamon
• 75ml (2½fl oz) olive oil
• 1-2 tsp vanilla extract
• 4 tsp runny honey
• 1 large egg
• 60g (2oz) white chocolate chips
• 60g (2oz) plain or milk chocolate chips

2 baking trays, lined with Bakewell paper

Method

1. Mix the quinoa, cornflour, rice flour, sugar, baking powder, bicarbonate of soda, salt and cinnamon in a bowl.
2. Measure the oil in a jug and whisk in the vanilla extract, honey, egg and 4 tsp water. Pour into the dry ingredients and mix well. The mixture will be a bit sticky. Chill for 30 mins.
3. Set the oven to 180°C/Gas Mark 4.
4. Put 6 tbs quantities of the mixture, well-spaced, on each baking tray. Place chocolate chips on top.
5. Bake for 15 mins until golden.
6. Leave to cool and firm on the tray for a few mins. Carry on making more. Store in an airtight container for up to 1 week.